迷迭香-鱼精蛋白复合保鲜剂对冷藏白鲢鱼丸的保鲜效果研究  

Preservation effect of rosemary and protamine for refrigerated silver carp fish balls

作　　者：国竞文 李婷婷 王当丰 刘楠[1] 励建荣[1] 杨易衡 沈琳 宋强 

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,辽宁锦州121013 [2]大连民族大学生命科学学院,辽宁大连116600 [3]浙江工商大学食品与生物工程学院,浙江杭州310012 [4]大连东霖食品股份有限公司,辽宁大连116000

出　　处：《食品工业科技》2017年第7期275-280,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31301572,31301418);中国博士后科学基金(2014M552302);中央高校基本科研业务费专项资金资助(DC201501077);重庆市博士后资助(Xm2014041)

摘　　要：为了探讨迷迭香-鱼精蛋白复合保鲜剂对白鲢鱼丸4℃冷藏条件下的保鲜效果,本研究采用三种不同复合比例处理鱼丸,在贮藏期间定期测定其细菌总数、p H、TVB-N值、弹性、硬度、白度、水分分布、凝胶强度的变化并进行感官评定。结果表明:与对照组相比,各处理组都有抑制微生物生长繁殖的作用,可降低TVB-N值,同时弹性、硬度、凝胶强度及水分分布等指标均优于对照组,但对白度影响不大,其中处理组C(0.1 g/kg迷迭香+0.3 g/kg鱼精蛋白)保鲜效果最为显著。这表明迷迭香-鱼精蛋白复合保鲜剂在不影响白鲢鱼丸感官品质的情况下可以有效改善其贮藏品质,延长其货架期。In order to evaluate the preservation effect of rosemary and protamine on the quality of silver carp balls during storage at 4 ℃ .Sliver carp fish balls were treated by composite preservation of different proportions of rosemary and protamine, and according to the indices analysis including the total viable count, pH value, total volatile basic nitrogen （TVB-N ） , texture, whiteness,moisture distribution,the change of gel strength and sensory score were analyzed every 3 days.The results showed that rosemary and protamine could inhibit microbial growth, decrease TVB- N value, but the change on whiteness was not obvious.Meanwhile, springiness, hardness, gel strength and water distribution of the treatment groups were better than control group.The effect of group C （0.1 g/kg rosemary mixed 0.3 g/kg protamine）had the most significant effect.This result showed that the composite preservative can improve the situation of storage quality and extend the shelf life of fish balls without affecting its sensory quality.

关 键 词：白鲢鱼 鱼丸 复合保鲜剂 保鲜效果 货架期 

分 类 号：TS201.1[轻工技术与工程—食品科学]